Wednesday, August 5, 2009

Making the soba noodles

You should cook soba (buckwheat) noodles for only 4 minutes, then rinse quickly in cold water. They should be nice and slippery, and kind of al dente.
You can blanch a whole bunch of spinach in boiling water for less than a minute, and it will shrink down to a tiny log that you can smush in your palm! Try to get all the water out. Keep it in this log form so that it will be easy to chop roughly.

You can use premade sauce, but it's just as easy to make your own. Here is what I put in my sauce: rice vinegar, mirin, shoyu, lime juice, sesame oil and grated ginger. It's tangy and fresh. You can toss everything together with the noodles, or you can arrange the spinach and green onion (and surimi) on top for a beautiful presentation, and then drizzle the sauce.


  1. I really want to try this but was wondering for the sauce what if you could give me a rough idea of measurements

    1. Hi Pamela,
      I use about 1/4 cup shoyu, 1/4 cup rice vinegar, splash mirin, squeeze half lime, teaspoon sesame oil, and teaspoon grated ginger. Adjust to your tastes, and enjoy!